Cracker Barrel Old Country Store #54

Observed during the course of this inspection that the facility had a probe thermometer that was stored with old food residue on it. COS: Thermometer probe was cleaned/sanitized. CA: Glynn EH instructs management to ensure that staff are trained to properly clean/sanitize probe thermometers before and after use.

Observed during the course of this inspection that the facility walk in freezer had a severe ice buildup issue with ice dripping down on top of boxes of foods. CA: Glynn EH instructs management to ensure that all foods are being stored in areas where they are not exposed to dripping water/ice or other sources of potential contamination.

Observed during the course of this inspection that in the facility dumpster areas had old waste littered around the trash and cardboard dumpsters. CA: Glynn EH instructs management to ensure that waste is removed from the facility often enough to prevent the buildup of old waste.

Observed during the course of this inspection that the facility had grilled chicken, fried chicken, and meatloaf that were labeled to have begun cooldown at 9:51 am stored in the walk in cooler at temps of 86/94/53 deg f at 2:30pm. COS: All TCS foods in cooldown with the same cooling co dates were discarded. CA: Glynn EH instructs management to ensure that all staff is properly conducting cooldown procedures and ensure that foods in cooldown go from 135 deg f to 70 or below in 2hrs and from 70 deg f to 41 or below in 4hrs to ensure safe cooldown procedures.

Observed during the course of this inspection that the facility steam table had multiple food items completely uncovered. COS: Glynn EH instructed management to cover the items with lids, Management complied. CA: Glynn EH instructs management to ensure that all foods are covered when not in immediate use.

Observed during the course of this inspection that the facility high temp dish machine was only reaching surface temps of 154 deg f. COS: Glynn EH instructed facility to ensure that dishes are sanitized in the chemical sanitizer until the machine is serviced. CA: Glynn Eh instructs management to ensure that high temp dish machines are able to create a surface temp of at least 160 deg f. If the machine becomes unable to reach these temps then alternative chemical sanitization is necessary.

Observed during the course of this inspection that the facility drink station located closest to the managers office displayed significant buildup on a food dispensing surface. COS: Management immediately had the surfaces cleaned and sanitized. CA: Glynn EH instructs management to ensure that all food contact surfaces are being cleaned and sanitized frequently enough to ensure they stay clean to sight and touch and sanitary.

Observed during the course of this inspection that the facility walk in freezer had a severe ice buildup issue with ice dripping down on top of boxes of foods. CA: Glynn EH instructs management to ensure that all foods are being stored in areas where they are not exposed to dripping water/ice or other sources of potential contamination.

Observed the chicken breading station under TPHC not discarding their breading at the 4 hour mark. COS: PIC discarded breading and other items under TPHC time at that station and replaced. CA: reeducate staff on proper discard/ replacement times.

Observed at the time of this inspection the chemical sanitizer being stored past the 4 replace date and reading low chemical concentration. COS: PIC discarded and replaced sanitizer at proper levels. CA: Ensure sanitizer remains at proper sanitizing concentration and replaced frequently enough to ensure this.

Observed facility with build up on tea urn water dispensing unit and tea urn brewing dispenser unit at the time of this inspection. CA: Increase cleaning frequency to prevent build up and contamination.

Observed facility with mold like build up on the ice scoop and ice scoop holder at the time of this inspection. COS: PIC removed the scoop and holder to to be rinse, washed and sanitized. CA: Increase cleaning frequency to prevent this build up.

Observed unclean water falling onto just washed and sanitized utensils in the dish pit area. Utensils was stored as clean and ready to use. COS: PIC moved them to be rewashed. CA: Ensure clean items are not contaminated during storage.

Observed facility storing cobbler crust underneath an oven, underside of oven (above the food product) had food and grease build up. COS: PIC placed parchment paper over crust to prevent contamination by old food and grease dropping on it.

Observed severe build up of ice in the walk in cooler at the time of this inspection and falling onto boxes of food. CA: repair cooler to prevent ice build up and potential contamination of food.

Observed cooler door curtains in disrepair, broken, and with dirt build up at the time of this inspection. CA: Remove or repair cooler door curtains.

Observed multiple utensils (forks, knives, spoons, spatulas, and mixing equipment) being stored in dirty containers and dirty walls at the time of this inspection. COS: PIC removed utensils to be rinsed, washed, and sanitized. CA: instruct staff that clean utensils should be stored in clean areas and prevent from contamination.

Observed plates on the cook lines with debris on them at the time of this inspection. COS: PIC removed dirty plates to be washed. CA: Instruct staff on how to protect food contact surfaces of plates in storage by inverting or using top plate as a lid.

Observed severe damage to the floor in the walk in freezer and cooler at the time of this inspection. CA: Repair flooring.

Observed during the course of this inspection that the facility was storing the lid for a large pot on top of an oven with soil/old food buildup on it as well as dirty kitchen knives being stored on a magnetic strip awaiting use. COS: Management removed the items when identified and had them cleaned and sanitized. CA: Glynn EH instructed management to ensure that food contact utensils are cleaned and sanitized any time contamination has occured. Glynn EH also instructs management to ensure that food contact utensils are properly stored on a clean, sanitary surface while being used or awaiting use.

Observed during the course of this inspection that the walk in cooler cooling unit was producing excess water and in was dripping on top of cardboard boxes of food. COS: Foods were removed from cardboard boxes and the drip zone in the walk in cooler. CA: Management stated that they would contact their AC/cooler technician to have the unit serviced and resolve the water dripping issue. Glynn EH instructed management to ensure that no foods were stored underneath the water drips moving forward.

Observed during the course of this inspection that the AC unit above the grill prep/main kitchen hot hold areas displayed black buildup and had excessive water dripping from the units. CA: Glynn EH instructed management and staff to use a half sheet pan/ extra plate to ensure that the foods are protected from contamination when transported from the grill to the expo/hot hold area. Management ensured all grill food prep staff was informed of this new procedure and stated that the would contact the AC technicians immediately and will work to remove the black buildup from the units.

Observed during the course of this inspection that the facility had multiple areas of the facility where old food and dust was building up on equipment cords and flat surfaces. CA: Management stated that the facility deep cleaning schedule will be adjusted to increase how often the facility is deep cleaned.

Observed during the course of this inspection that the facility had multiple cooling units that displayed significant old food buildup and residues on non food contact surfaces. CA: Glynn EH instructs management to ensure that the non food contact surfaces of equipment are cleaned frequently enough to prevent buildup.

Observed during the course of this inspection that the facility had multiple walls hat display excessive buildup on them. CA: Glynn EH instructs management to adjust the cleaning schedule for the overall facility and its walls and ensure that the facility structure is being cleaned often enough to prevent buildup

Observed during the course of this inspection that the facility ice paddle was being stored on a surface with significant dust buildup as well as multiple containers of cleaned and sanitized metal utensils (knives,spoon,tongs) being stored in direct contact with old food/dust buildup inside of their storage containers. COS: All utensils and containers were removed from service cleaned and sanitized. CA: Management stated that staff will be trained to inspect all surfaces nd storage containers that come into contact with food contact utensils and ensure they are clean and sanitary.

Observed during the course of this inspection that the facility had coffee filters that were being stored completely uncovered in a splash zone in the ice machine room and beside a drink machine in the front part of the kitchen. COS: Filters were placed into ziplock bags or covered. CA: Management stated that staff will be trained to keep the coffee filters completely covered and protected when in storage.

Observed during the course of this inspection that the facility had coffee filters that were being stored completely uncovered in a splash zone in the ice machine room and beside a drink machine in the front part of the kitchen. COS: Filters were placed into ziplock bags or covered. CA: Management stated that staff will be trained to keep the coffee filters completely covered and protected when in storage.

Observed during the course of this inspection that the facility had multiple areas of the facility where old food and dust was building up on equipment cords and flat surfaces. CA: Management stated that the facility deep cleaning schedule will be adjusted to increase how often the facility is deep cleaned.

Observed during the course of this inspection that the facility walk in freezer displayed significant ice buildup at the front door and throughout the unit. CA: Management stated that they are attempting to have repairs made and will work to ensure there is no contact between the ice buildup and food.

Observed during the course of this inspection that the facility had multiple food items stored uncovered on multiple prep lines/hot hold steam table and chicken breading station. COS: Management covered food items. CA: Management stated that staff would be trained to cover food items at all times when not in immediate use.

Observed during the course of this inspection that the facility had multiple microwaves with food buildup on a food contact surface. COS: Management had the surfaces cleaned and sanitized. CA: Management stated that staff will be trained to have these surfaces cleaned and sanitized at an increased frequency.

Observed during the course of this inspection that the facility had plates/bowls stored in multiple areas without prevention from vertical contamination. CA: Management stated that staff will be trained to either store plates/bowls inverted or covered to protect from vertical contamination.